Serra Barbera d’Alba 2024

Learn More About This Wine

Serra is the name Paitin has assigned to the fresher and more delicate slope of the Serraboella. Soils are varied from clay to marly limestone, and slopes vary in altitude along with vines planted since 1980 gives origin to rigorous wine, full but never opulent and balanced with freshness. 

Organic viticulture and manual harvest. Barbera is vinified with the same philosophy: destemmed and fermented for two weeks in stainless steel. At the end of the winter, the wine is moved to wooden barrels where it stays for one year. Barrels vary between 10 to 25 hectolitres, made of Slavonian wood with an age of around 15 years.